GENERAL DESCRIPTION
Biennial or perennial herb with spindle-
shaped taproot, bright blue flowers, and cau-
line hairy leaves (borne on stem) resembling
those of dandelion; up to 2 m high; believed to
be native to Europe and Asia; naturalized and
weedy in North America (FOSTER). Parts used
are the dried root and the dried aboveground
parts, collected in autumn.
CHEMICAL COMPOSITION
The root contains a high concentration (up to
58% in fresh cultivated root) of inulin
(a mixture of linked fructans), which yields on
hydrolysis mostly fructose, with glucose in
minor amounts. The root also contains fatty
acids (mostly palmitic and linoleic), the bitter
principleslactucinandlactucopicrin(intybin),
cichoriin (esculetin-7-glucoside),a-lactucer-
ol (taraxasterol), tannins, sugars (fructose,
mannose, etc.), pectin; fixed oils, choline, and
others (JIANGSU;LIST AND HO ̈RHAMMER).1–5
Theroastedrootcontainsasteam-distillable
fraction (aroma), which is composed of pyra-
zines, benzothiazoles, aldehydes, aromatic hy-
drocarbons, furans, phenols, organic acids, and
others,totaling33identifiedcompounds,among
which acetophenone is a characteristic compo-
nent of roasted chicory not previously reported
as a component of aroma of any heated food
products such as coffee.^6 Other constituents of
the roasted root include 2-acetylpyrrole, furfu-
ral,phenylacetaldehyde,phenylaceticacid,and
vanillin.^5 Smallamountsoftwoindolealkaloids
(b-carbolines), harman and norharman, have
also been isolated from the roasted root.^7
The herb (leaves, flowers, shoots, etc.)
contains inulin, fructose, choline, resin, chi-
coric acid (dicaffeoyl tartaric acid), esculetin,
esculin (esculetin-6-glucoside), cichoriin, and
others (LIST AND HO ̈RHAMMER).8–10
PHARMACOLOGY AND BIOLOGICAL
PROPERTIES
Addition of inulin to ground beef before
frying inhibited the formation of mutagenic
compounds (heterocyclic aromatic hydrocar-
bons) after frying.^11
As part of the diet of rats, chicory inulin
inhibited tumor formation (colon,^12 mamma-
ry, and lung) and potentiated the cytotoxic
effects of various common anticancer drugs
at subtherapeutic dosages (cyclophospha-
mide, cytarabine, doxorubicine, 5-fluoroura-
cil, methotrexate, and vincristine).^13
Chicory inulin stimulates the growth of
bifidobacteria in the human colon and is clas-
sified as a prebiotic.^14 In a placebo-controlled
study, dietary supplementation with chicory
inulin increased bifidobacteria counts and
reduced clostridia, fusobacteria, and bacter-
oides.^15 In a randomized, double-blind study
in hypercholesterolemic men on a controlled
diet, a supplement of ice cream containing
chicory inulin produced a significant decrease
in serum triglyceride levels.^16TOXICOLOGYThe herb (vegetable) has been reported to
cause contact dermatitis in humans.17,18An
aqueous suspension of the root at a sublethal
dosage (8.7 g/kg p.o. per day for 10 days)
decreased body weight and impaired sper-
matogenesis in mice, whereas the threshold
dosage (4.5 g/kg) had neither effect.^19USESMedicinal, Pharmaceutical, and Cosmetic.
In Germany, cut herb and root used in infusion
or extract for loss of appetite and dyspeptic
disorders. Contraindicated in allergies to
chicory or other Compositae; in gallstones,
only after consultation with physician
(BLUMENTHAL1).Food. Extracts are used extensively as a fla-
vor ingredient in major food products, includ-
ing alcoholic (primarily bitter formulations)
and nonalcoholic beverages (e.g., instant
coffee substitutes), frozen dairy desserts,
candy,bakedgoods,andgelatinsandpuddings,
among others. Highest average maximum use190 Chicory root